Apple crumble has got to be one of my favourite puddings. I talk all the time about how much I love big stodgy puddings with lashings of custard. I honestly don’t think there’s much better. I usually happily eat things like this all year round, but this summer was just too hot to enjoy such a warming dessert. So, it’s one of the things I’ve been most looking forward to as the weather has turned.
I often stick to a pretty basic apple crumble. But, we’ve got an apple tree in our garden. This means we’re eating apples and apple flavoured things all the time. I could make an apple crumble every day if I wanted to. Which means I’ve had to branch out a little bit with my recipes.
Adding caramel is the perfect solution. Apple and Caramel Crumble is so simple, caramel adds such a lovely flavour and the recipe calls for less sugar, so it’s really no unhealthier than a caramel-less crumble. Or so I like to believe.
Apple and Caramel Crumble
This pudding is sweet, crunchy, easy to make and absolutely gorgeous. I love it with custard, because of my custard love. But, you could also serve it with ice cream or cream. It’s even nice on its own.
- 8 Apples – Peeled, cored and chopped into 1-2cm chunks
- 5 tbsp Caramel
- 100 g Plain Flour
- 100 g Oats
- 75 g Butter
- 2 tbsp Caramel
In a small pan, gently heat the apples with a small splash of water for 5 minutes
Add 3 tbsp of caramel and stir
Cook for a further 5 minutes until the apples are soft and well coated in caramel
Preheat the oven to 180 degrees
Tip the apples into an ovenproof dish and add 2 tbsp of caramel in spots on top
Set to one side
For the crumble mix the flour and oats in a large mixing bowl
Add the butter and rub together until evenly spread through the mixture
Stir in the caramel well
Tip the crumble onto the top of the apples
Bake in the oven for 20 minutes until the top is golden
I used a tin of carnation caramel.